Seven Dragon Buffet 1 Inc (NYS Health Operation #674124) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 183 Center Street, Salamanca, NY 14779. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is December 30, 2025.
| NYS Health Operation ID | 674124 |
| NYSDOH Gazetteer | 043300 |
| Facility Name | SEVEN DRAGON BUFFET 1 |
| Operation Name | SEVEN DRAGON BUFFET 1 INC |
| Facility Address | 183 CENTER STREET, SALAMANCA |
| Permitted Corporation Name | SEVEN DRAGON BUFFETT 1 INC |
| Permitted Operator Name | GUI SHAN CHEN |
| Address | 183 Center Street Salamanca NY 14779 |
| Municipality | SALAMANCA |
| County | CATTARAUGUS |
| Local Health Department | Cattaraugus County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-06-30 |
| Inspection Date | 2025-12-30 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 3 |
| Violations | Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 14A- Insects, rodents present; |
| Inspection Comments | During the inspection, the manager contacted a pest control operator to schedule a service visit. It is recommended that you schedule at least twice per month until the infestation has been eliminated. Additionally, the floor & walls behind the dishwasher & under the stove should be cleaned on a regular basis. During the inspection, the operator scheduled a service visit to fix the temperature issue in the dishwasher. Operator was provided with a copy of the approved TPHC (Time for Public Health Control) plan that was translated into Mandarin. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-30 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11A; 14A; 5C; 8A During the inspection, the manager contacted a pest control operator to schedule a service visit. It is recommended that you schedule at least twice per month until the infestation has been eliminated. Additionally, the floor & walls behind the dishwasher & under the stove should be cleaned on a regular basis. |During the inspection, the operator scheduled a service visit to fix the temperature issue in the dishwasher. |Operator was provided with a copy of the approved TPHC (Time for Public Health Control) plan that was translated into Mandarin. |
| 2024-12-18 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5C; 8A The facility is contracted with an extermination company for bi-weekly treatments. Significant improvements have been made to keep the facility clean. No insects were observed during the inspection.|Some inconsistent temperatures were observed in the buffet steam table and the cold holding buffet table. After some discussion, the operator attempted to correct the inconsistencies by stirring the food products and adding lids to the food items. A return visit was made approximately 1.5 hours after adding the lids and the food temperatures were found in the appropriate hot/cold holding range and with consistent temperatures throughout. The operator will continue using lids on the buffet table containers to keep the food at adequate hot and cold holding temperatures. |Using time public health control or TPHC (4 hour discard for hot food, 6 hour discard for cold food) was discussed in detail with the manager as an option if they decide not to continue using the lids. If this option is chosen in the future, the facility must first contact me at this office @ 716-938-2475 to develop an approved plan prior to implementing TPHC. |
| 2023-07-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: The entire kitchen has been cleaned in an effort to combat the cockroach infestation. The Pest Control Company is scheduled to treat July 10th. It was recommended that treatments are increased to at least 2 times per month until the cockroach infestation has been eliminated. A follow up inspection in 1-2 months will be conducted. |
| 2023-06-20 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 14A; 8A The Manager was instructed to conduct significant cleaning of the floors, walls and equipment in the kitchen followed by scheduling a field visit with the their pest control company. The manager provided a receipt from their Pest Control Professional indicating they treated the restaurant on April 12, 2023. In addition, the manager stated that the company treats the restaurant on the monthly basis. |
| 2022-11-22 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 5C; 8B; 8F |
| 2019-09-17 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 8A The existing Public Health Control Plan will be modified to allow hot food, identified as TCS, to be mixed together for a period of 4 hours. After 4 hours, all the hot food in the steam table must be discarded. |It is recommended that you clean the back end of the deli-style refrigeration unit to allow proper air flow over the condenser coils. |
| 2018-10-16 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5E; 8A A meeting will be set up to assist in developing a TCS plan for the buffet. |
| 2017-12-06 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11B; 5E; 8A Facility is now using lids on all food in the buffet table. This is necessary to maintaing temperatures above 140 degrees in hot holding and below 45 degrees in cold holding. The lids must be maintained at all times. |
| 2016-12-13 | Inspection | Critical: 2, Noncritical: , Violation Items: 5A; 6A Both violation 5A and 6A are repeat violations. In previous inspections, the operator agreed to utilize Time Control for food Safetly (TCS) which requires monitoring and labeling food in the buffet table with a 4 hour discard time. This was not being exercised on the day of the inspection. As such, enforcement action will be taken. |
| 2016-08-16 | Inspection | Critical: 3, Noncritical: 2, Violation Items: 11B; 5A; 5C; 6A; 8A |
| 2015-09-23 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-06-16 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 5C; 8A; 8F |
| 2014-10-21 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A |
| 2013-08-07 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 10B; 5C; 8A |
| 2013-04-09 | Inspection | Critical: , Noncritical: 2, Violation Items: 8A; 8F |
| 2012-10-10 | Inspection | Critical: , Noncritical: 4, Violation Items: 14B; 16; 8A; 8B |
| 2012-05-01 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A |
| 2011-11-16 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D |
| 2011-04-11 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5C; 8A |
| 2010-12-21 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 5C; 8A |
| 2010-07-08 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5C; 8A |
| 2009-04-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-10-23 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 1H; 5E |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
183 CENTER STREET |
| City | SALAMANCA |
| State | NY |
| Zip Code | 14779 |
Address: 183 Center Street, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2004-05-19 |
Address: 735 Broad Street, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2015-12-15 |
Address: 25 Center Street, Salamanca, NY 14779 Food Service Description: School K-12 Food Service Inspection Date: 2012-12-12 |
Address: 689 Broad Street, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2019-08-22 |
Address: 735 Broad Street, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2002-12-02 |
Address: 735 Broad Street, Salamanca, NY 14779 Food Service Description: Food Service Establishment Inspection Date: 2025-10-29 |
Address: 721 Broad Street, Salamanca, NY 14779 Food Service Description: Food Service Establishment Inspection Date: 2013-09-11 |
Address: 195 Center Street, Salamanca, NY 14779 Food Service Description: Food Service Establishment Inspection Date: 2025-10-29 |
Address: 2373 Asp Route 1, Red House, NY 14779 Food Service Description: Restaurant Inspection Date: 2025-08-27 | |||
Address: 4676 Route 353, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2025-10-08 | |||
Address: 191 Central Avenue, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2025-12-16 | |||
Address: 50 Iroquois Drive, Salamanca, NY 14779 Food Service Description: School K-12 Food Service Inspection Date: 2025-06-04 | |||
Address: 567 Broad Street, Salamanca, NY 14779 Food Service Description: Food Service Establishment Inspection Date: 2025-10-29 | |||
Address: 25 Jefferson Street, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2025-12-16 | |||
Address: 61 Wildwood Avenue, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2025-11-13 | |||
Address: 840 R C Hoag Drive, Salamanca, NY 14779 Food Service Description: Restaurant Inspection Date: 2025-10-29 | |||
Address: 20 Main Street, Salamanca, NY 14779 Food Service Description: Food Service Establishment Inspection Date: 2025-11-13 | |||
Address: 195 Center Street, Salamanca, NY 14779 Food Service Description: Food Service Establishment Inspection Date: 2025-10-29 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.